CHEF JEFF — ONE BYTE AT A TIME: Salmon Gravalax

Seafood always is a sure bet to be a hit as an appetizer during the holidays.

Salmon Gravalax

3 tablespoons finely chopped fresh dill

5 teaspoons kosher salt

1 tablespoon sugar

1 teaspoon each: vodka, crushed peppercorns

1 pound center cut salmon fillet, washed, bones removed

Mix dill, salt, sugar, vodka and peppercorns in a bowl. Place fish on a large piece of plastic wrap. Sprinkle mixture over the fish; massage it into salmon. Wrap fish in the plastic. Refrigerate, turning and massaging twice a day, 1 to 2 days. Slice thinly to serve. Keeps 1 week.

Yield: Serves 6.

Approximate nutritional analysis per serving: 108 calories, 51 percent of calories from fat, 6 grams fat (2 grams saturated), 28 milligrams cholesterol, 2 grams carbohydrates, 11 grams protein, 1,227 milligrams sodium (calculation based on total salt used; actual salt absorbed by fish will be lower), no fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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